Fish taco bowl with crumbed fish fillets, rice, black beans, corn, cherry tomatoes, pickled cabbage, jalapeños, and creamy dressing.

Fish Taco Bowl

illustration of wave line

This Fish Taco Bowl is a deconstructed twist on the classic fish taco, delivering all the bold, beachy flavors in a fresh, easy-to-enjoy bowl

  • 60 Mins
  • Serves 4
  • 22 Ingredients

Ingredients

1 box Sealord Hoki tempura batter fillets
1/2
Medium head red cabbage, thinly sliced or shredded
3/4 cup
Red wine vinegar (sub with white vinegar or apple cider vinegar)
3/4 cup Water
1 1/2 tsp
Sugar
1 cup Dry long grain white rice such as jasmine or basmati
1 tsp Flaky salt
2 tsp Extra virgin olive oil
1 Garlic clove, minced
1/3 cup Fresh coriander, finely chopped
1 Lime zest and juice
1 can (420g) Black beans, rinsed and drained
1/4 tsp Flaky salt
1/4 tsp Ground cumin
Garnish ideas – feta cheese, fresh corriander, toasted pumpkin seeds, sliced avocado
Creamy Jalapeno Verde Sauce ingredients:
1 cup Fresh corriander and stems
1/2 cup Plain full fat greek yoghurt
2 tbsp Fresh lime juice
2 tbsp Extra virgin olive oil
1/2 Jalapeno, seeds and ribs removed
1 Garlic clove, crushed

 

Directions

Step 1 of 6

Prepare pickled cabbage:

  • Place shredded cabbage in a large heat proof bowl
  • In a small saucepan, combine vinegar, water, sugar and salt, bring mixture to a boil.  Boil for 2 minutes or until sugar dissolves.  Pour mixture over cabbage and let sit at room temperature for at least 1 hour (you can also refrigerate overnight or upt to 3 days ahead)

 

Step 2 of 6

Prepare coriander & lime rice

  • Combine the rice, 1½ cups water and salt in a medium saucepan.  Bring to a boil, cover and reduce to a simmer.  Simmer for 20 minutes or until the liquid is absorbed and the rice is tender.  Uncover, fluff with a fork, add the olive oil, garlic, corriander and lime zest and juice, stir to combine.  Cover to keep warm if not serving immediately.

 

Step 3 of 6

Blend jalapeno verde sauce ingredients in a food processor or blender, combine all sauce ingredients.  Blend until smooth with specks of green.  Empty into a bowl

 

Step 4 of 6

Preheat fan forced oven to 190°C.  Place Sealord Hoki tempura batter fillets on an oven try and cook for approx 9 minutes on each side or until fully cooked.

 

Step 5 of 6

Place black beans in a microwave safe bowl and cover with a damp paper towel.  Microwave for 2 minutes or until warm.  Season with a pinch of salt and ground cumin

 

Step 6 of 6

Divide the coriander & lime rice and black beans evenly between 4 bowls.  Top with fish fillets cut into large pieces and a generous spoonful of pickled cabbage.  Spoon jalapeno verde sauce overtop and top with garnishes of choice.

Nutritional Information

Per Serving

436.3kJ
Energy
0%
21.8g
Protein
0%
41.5g
Carbs
0%
20.2g
Fats
0%

Per 100g

Energy
0%
Protein
0%
Carbs
0%
Fats
0%
per serving
per 100g
Energy
436.3kJ
Protein
21.8g
Carbs
41.5g
Fats
20.2g

*Nutrition figures are averages only